Sunday, November 27, 2016

2016 Thanksgiving eve tapas menu

Marinated olives
Shrimp cocktail
Truffle popcorn
Cranberry salsa and chips
Pumpkin gratin
Meatballs and pineapple
Goat cheese and olive triangles
Cream cheese and olive stuffed mushrooms (provided by Jan)
Veggies and dip provided by Karen

Jan and I started with Cranberry Kiri, great champagne cocktail
We tried the Voigner from Fiddlehead with the shrimp.
The red wine was a big hit:
* Sangiovese from Biale
* Palermo  from Orin Swift
* Premiere Barique from Revolver.

We celebrated Karen's birthday with cheesecake and port.

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